When you have the evil munchies and looking for a quick, easy and healthy snack…this is for you. To be honest, fish is not the first thing I would pick on a menu, unless its battered and deep fried. However, these salmon cakes always hit the right spot, minus the calories. The patties can be made with any fish of your choice. I use salmon for this recipe because my family believes its ‘brain food’. I have my very own fascination for salmon primarily because of their life cycle. I once watched a documentary on the life cycle of salmon and found the information very impressive. For those who didn’t know, salmon lay eggs in fresh water streams. Then when the eggs hatch, the fry remain in the fresh waters until their body chemistry changes making them adaptable to salt water. They then swim all the way to the sea and when it’s time to reproduce, they swim back to the fresh water stream to lay eggs. Now, if that is not fascinating enough, let’s just hope the recipe does it for you.

This recipe is Paleo, gluten free and Whole 30 friendly. Also, the Muhammara Dip (recipe on the blog) goes perfectly with these Curried Salmon Cakes.

Yields: 8

Total time: 24 mins ( Prep time: 20 mins + Cook time: 4 mins)

INGREDIENTS

• Salmon – grilled, boiled, poached or canned, 0.75 pounds or 340 grams
• Green onion (spring onion) – finely chopped, 1 shoot
• Garlic – finely chopped or minced, 1 teaspoon
• Ginger – finely chopped or minced, 1 teaspoon
• Baby Spinach – chopped, 1 cup
• Curry powder – 1 teaspoon
• Juice of 1 lime
• Crushed red pepper – 1/4 to 1/2 a teaspoon
• Eggs – 2
• Salt – 1/2 a teaspoon
• Avocado oil- 1/4 cup

DIRECTIONS

Cooking the Salmon

1. For this recipe, the salmon was grilled in the oven. Preheat the oven to 350F (176C).
2. Lightly coat a baking pan (tray) with some cooking oil, then transfer the salmon fillet onto the pan and sprinkle salt on both sides.
3. Bake it for about 12 to 15 minutes. Cooking time may vary depending on the oven. 15 minutes being the maximum grill time.
4. Remove from the oven, let it cool for about 10 minutes then shred it with a fork.

Making the cakes (patties)

1. In a large bowl, add the salmon and rest of the ingredients. Mix until well combined.
2. With the help of a cookie scoop or spoon divide the mixture into equal sized patties.
3. Heat a shallow pan or skillet over medium high and add the oil.
4. Once the oil is hot, gently place the patties onto the hot skillet and cook it for 3 to 4 minutes on each side.
5. When they look like a dark amber on both sides, remove the cakes from the skillet onto a plate lined with paper towel.
6. Pat the excess oil off with a napkin and its ready!

NOTES

• Salmon: The variety of salmon used for this recipe is Coho. You can use canned but note that it will cook faster, so keep an eye on it. If using canned salmon, make sure to drain all the water from the fish. Excess water might alter the consistency of the patties.
• Avocado oil: Any other odorless cooking oil can be used. Not all odorless oils are Paleo and Whole 30 friendly.
• Green onion: Can be replaced with 1 small shallot or 1/4 of a medium sized onion, finely chopped.

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